Four Seasons Japan Collection
[Four Seasons Hotel Tokyo Otemachi] Signature Dining est, one-day collaboration with FARO Mineko Kato
Co-starring internationally recognized pastry chefs – Sunday, July 7, 2024 ……
Four Seasons Hotel Tokyo Otemachi (Location: Chiyoda-ku, Tokyo, General Manager: Andrew DeBrito), which has been awarded a Michelin star for three consecutive years in the Michelin Guide Tokyo 2024 announced in 2023, has a signature dining est that will feature 2024 Asia’s We will be holding a one-day collaboration lunch with chef pastry chef Mineko Kato of FARO, an innovative Italian restaurant in Ginza, Tokyo, which won Asia’s Best Pastry Chef Award at 50 Best Restaurant. have become.
[Image 1: https://prtimes.jp/i/80380/209/resize/d80380-209-94c434868aff553a7799-0.png&s3=80380-209-f1a5b3535449390c674fb63b10311fc1-1010×567.png ]
■ A new type of gastronomy centered around plant-derived ingredients grown in Japan’s natural environment
The guest chef this time is FARO’s pastry chef Mineko Kato, who continues to attract many guests with her free ideas and original dishes that are not bound by the Italian framework.
Mr. Kato and est pastry chef Michele Abbatemarco are comrades who trained under the restaurant “Il Marchesino” of Mr. Gualtiero Marchesi, who is known as one of the three giants of Italian cuisine. They are also the two recipients of the Best Pastry Chef Award at Miyo.
“I have great respect for Mr. Kato, who skillfully uses Japanese nature and Japanese herbs and continues to create his own unique style.He has placed himself in the harsh world of the Italian pastry world, and although at different times, he has continued to develop his techniques in the same place.” It was a very emotional experience for us to meet each other here in Tokyo after honing our skills and traveling all over the world.It’s like a dream to have this wonderful opportunity to serve dessert together in the same place,” says Michele.
In addition, Michele has always been interested in fine dining based on sustainability, and is particular about selecting ingredients while considering the reduction of the environmental impact caused by the distribution process, so she has continued to have a great interest in the vegan desserts created by Mr. Kato. Ta. Therefore, this
collaboration lunch is a long-awaited event for Michele and est alike.
[Image 2: https://prtimes.jp/i/80380/209/resize/d80380-209-8b76727bb4d3bc055d60-4.jpg&s3=80380-209-85181b906bc641bb64167447c2625c83-1638×1093.jpg] Example menu: Marinated zucchini, tomatoes, nasturtiums
In this collaboration lunch, we will continue to respond to diverse food cultures around the world, and we will prepare a vegetarian course by est chef Guillaume Bracaval, who knows all about vegetarian preferences.
Guillaume, who has deep knowledge of Japanese culture and ingredients, selects menus that reflect the summer season, paying close attention to the texture of the ingredients, and creating delicious and gorgeous dishes by adding subtle sourness and bitterness to the vivid texture. Experience a new sense of French gastronomy. Please take this opportunity to enjoy a new luxury experience that reflects the future of gastronomy with a variety of delicate yet dignified menu items. ■ Co-starring internationally recognized pastry chefs
[Image 3: https://prtimes.jp/i/80380/209/resize/d80380-209-788c71501f8d6e53a3ff-1.jpg&s3=80380-209-95bf2f9f8130d996077e79484e5d9a1d-1638×1093.jpg] Orange and porcini crepe suzette
Of the two desserts that will conclude the event, the est will be Crepe Suzette with orange and boletus, inspired by Edgar Degas’s ballet paintings. In Japan, porcini is known as an autumn delicacy, but in France it has been on the market since June, and is one of the ingredients that reach its peak in summer.
This dessert uses porcini, which is currently in season in France, and uses various techniques to bring out its deliciousness to its fullest, transforming it into an artistic dessert. Don’t miss this opportunity to enjoy a new type of Japanese-Buddhist fusion dessert that stands out from the summer desserts of the past.
([Composition] Tart inside the crepe: orange marmalade jam, vanilla mousseline with limoncello, porcini cream, coffee sauce, fiantine, porcini ice cream, crème fraiche. Crepe batter: fresh mushroom slices, porcini (candy, porcini powder. Sauce: Citrus syrup made with Lemagnac, elder syrup, tangerine juice, etc.)
Event overview
Date: Sunday, July 7, 2024
Time: 12:00~
Price: 22,000 yen (tax and service included)
Location: Four Seasons Hotel Tokyo Otemachi 39th floor est
Website: https://www.fourseasons.com/jp/otemachi/dining/restaurants/est/ ================================================== =========== Inquiries/Reservations
Reservations: Call 03-6810-0655 or
Reservation site:
https://www.tablecheck.com/ja/shops/four-seasons-hotel-tokyo-otemachi-est/reserve ================================================== =========== *Prices are the total amount including consumption tax and service charge unless otherwise specified. *Offer contents and times are subject to change without notice.
※The photograph is an image. Menu may change depending on purchasing status. Guest chef
[Image 4: https://prtimes.jp/i/80380/209/resize/d80380-209-9bc590f9dbd5f7d15c9e-2.jpg&s3=80380-209-39333e0db6adefdb7b8a99c89c86b01f-3000×2000.jpg] Born in Tokyo. Interested in design, art, contemporary art, and manufacturing, and chose bread and sweets from the food field. For about 10 years, I have been working at famous Italian Michelin-starred restaurants such as “Il Luogo di Aimo e Nadia,” “Il Marchesino,” “Mandarin Oriental Milano” (Milan), and “Osteria Francescana” (Modena). Works as a street chef. Experienced working in the chocolate department of Enoteca Pinchiorri (Florence). “Faro” aims to be a “restaurant that leaves a special experience in your mind,” as if you were traveling, and proposes desserts that respect Japan’s nature and herbs. We work on developing menus that are particular about ingredients such as homemade yeast.
Awards
Gault & Millau 2022 Best Patissier Award/LA LISTE JAPANESE AWARDS 2024 TOP PASTRY CHEF AWARD/Asia’s 50 Best Restaurant Asia’s Best Pastry Chef 2024
About FARO
FARO, located on the 10th floor of the Tokyo Ginza Shiseido Building, offers modern and original creations (cuisine) that go beyond the Italian framework by combining the tradition and innovation of modern Italian cuisine with Japan’s rich ingredients and culture. . FARO is especially focused on vegan courses. We offer this course menu not only to vegans, but also to many people who seek to eat deliciously and feel beautiful from the inside out. At the same time, he feels that the vegan lifestyle has the potential for sustainability and peace, and is pursuing initiatives to “live a rich and enjoyable life while also protecting the beauty of the earth and society” through a diet that does not put a burden on the environment or animals. are doing
host chef
[Image 5: https://prtimes.jp/i/80380/209/resize/d80380-209-90b17ba7aef168f74f4c-5.jpg&s3=80380-209-7d8ea166b3be6df05ce3fbd8faef84f1-1707×960.jpg] Left: Michele Abbatemarco, Right: Guillaume Bracaval
est Chef de Cuisine Guillaume Bracaval
Born in Lesquin, France in 1981. After starting his apprenticeship at a three-star restaurant in Paris, he honed his skills under
prestigious chefs such as Alain Passard, Christian Le Squer, and Bernard Pacaud. After working as a chef at L’Agape, a Michelin-starred restaurant, in 2009, he came to Tokyo in 2012 at the same time as he was appointed executive chef of the Tokyo branch of Michelin-starred Michel Troisg ros. Day. In September 2020, he was appointed as the Chef de Cuisine of EST, a position he has held to this day. In 2022, just over a year after taking office, he led EST to a Michelin star. We offer contemporary Japanese French cuisine inspired by our deep knowledge of Japan’s terroir.
est Pastry Chef Michele Abbatemarco
From the lively markets of Monferrato in the Piedmont region of northern Italy to the finest Michelin-starred restaurants in Europe and Japan, I have been on a fascinating culinary journey since childhood.
For many years, I have been researching Japanese ingredients, learning about Japanese culture, and continuing to create original recipes. We are conscious of the four seasons and the colors that represent them, and aim to create a well-balanced item that is not too heavy. In addition to fresh fruits, we researched premium ingredients produced by small domestic farms, including wasanbon, gyuhi, and agar, and created original “works” that express the 72 seasons. I’m raising it. Received the Best Pastry Chef Award at “Gault & Millau 2024”. ■ About est
[Image 6: https://prtimes.jp/i/80380/209/resize/d80380-209-f0207566cd85394388a8-6.jpg&s3=80380-209-cbfdf8cedc4d0595f4db4e591da51011-3900×2600.jpg] In 2023, we received one star for the third consecutive year in the Michelin Guide Tokyo 2024. The name est is an acronym for Emotion, Saison, and Terroir, and is the keystone that Chef de Cuisine Guillaume Bracaval values most when serving his cuisine. That can be said. In line with Guillaume’s philosophy, est offers innovative and contemporary Japanese French cuisine inspired by his deep knowledge of Japan’s terroir. At est, approximately 95% of our ingredients are sourced from Japan, and we procure them directly from the country of origin or from the producers. In addition to the food, you can also find works by Japanese artists and craftsmen using techniques passed down through the ages, not only on tableware and glasses, but also throughout the interior.
Located on the top floor of the Four Seasons Hotel Tokyo Otemachi, you can enjoy your meals in a warm and friendly atmosphere, with the dynamic view of Tokyo and the immersive show kitchen as a backdrop. ■ About Four Seasons Hotel Tokyo Otemachi
Four Seasons Hotel Tokyo Otemachi is a luxury hotel that opened in Otemachi, Tokyo in September 2020. It is located on the top 6 floors of Otemachi One Tower, which is directly connected to the Otemachi subway. The 190 guest rooms, including 28 suites, range in size from 49 square meters to 283 square meters, offering dynamic city views of Tokyo and the greenery of the Imperial Palace, and are a space that combines functionality and comfort. On the top 39th floor, there are four restaurants and bars: contemporary French restaurant “est”, Italian restaurant “PIGNETO” with a rooftop terrace, bar “VIRTÙ” where Paris meets Tokyo, and “THE LOUNGE” where you can enjoy afternoon tea. , treatment rooms, swimming pools, and the heavenly sanctuary “THE SPA,” which includes a fitness gym. The third floor has a ballroom and meeting room perfect for banquets and weddings.
This article has been partially generated with the assistance of AI.